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Food safety for fresh produce begins on the farmOutbreaks of Salmonella in tomatoes and E. coli O157:H7 in romaine lettuce have once again raised questions about the safety of fresh produce. "Fresh fruits and vegetables are the most significant sources of foodborne illness today in the United States," said Douglas Powell, associate professor and scientific director of the International Food Safety Network at Kansas State University. "Because fresh produce is not cooked, anything that comes into contact is a possible source of contamination." Powell said wash water, irrigation water, manure in soil, even contact with animals or humans, can introduce dangerous microorganisms onto fresh produce. There is evidence that bacteria like Salmonella and E. coli can enter fruit like tomatoes and cantaloupes, and leafy greens such as spinach and lettuce, making removal extremely difficult. "The farm is the first line of defense," Powell said. "Whether your produce comes from around the corner or around the globe, contamination must be prevented on the farm." Powell has more than 10 years experience in developing, implementing and assessing on-farm food safety programs for fresh produce. A brief review of pathogens in produce is available at: http://tinyurl.com/6ypdad. A table of tomato-related North American outbreaks is available at: http://tinyurl.com/6oqv67. A table of known outbreaks of verotoxigenic E. coli--including but not limited to E. coli O157:H7--associated with fresh spinach and lettuce is available at: http://tinyurl.com/586azl. 6/23/08 Date: 6/16/08
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